RATZSCH'S BEAN SOUP

RATZSCH'S BEAN SOUP image

Yield 8 Servings

Number Of Ingredients 15

Soup
2 pounds smoked pork loin, or 3 pounds smoked ham shanks
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 tablespoon chicken soup base, or 3 cubes chicken bouillon
1 teaspoon Accent® seasoning mix
1 pound tomatoes, peeled and chopped
1 cup dry navy beans, soaked overnight
1/2 teaspoon black pepper, freshly ground
2 teaspoons salt
1 tablespoon beef soup base, or 3 cubes beef bouillon
Roux
croutons
parsley, fresh, chopped

Steps:

Place the smoked meat in a soup kettle with 1 gallon water and boil until tender, about 45 to 60 minutes. Remove the meat, dice and set aside. Put 2 quarts of this stock in a large saucepan. Add the onion, celery, carrots, chicken base or bouillon cubes, Accent, tomatoes, beans, pepper, salt and beef base or bouillon to the saucepan with the stock. Cook over medium-high heat until the beans are tender, from 1 to 3 hours. If more liquid is needed, use the remaining stock. Add the reserved diced meat to the soup. Return to a boil and thicken with Roux. Cook 5 minutes longer, stirring frequently. Ladle into bowls and garnish with croutons and chopped parsley. Roux - Melt 4 tablespoons butter in a Saute pan over medium-high heat. When the butter sizzles, add 4 tablespoons flour, all at once. Cook, stirring constantly, 3 to 4 minutes until the mixture is a smooth paste.